Heat the oil in a large wok, adding the cabbage, carrot, corn and shitakes, cooking over high heat. Add the garlic and ginger, and cook for 30 seconds, then add water chestnuts, bamboo shoots, bok choy, and broccoli, and stir fry for one minute. Add the bean sprouts and enoki and cook for a further minute.

Add the Shaosing, soy and oyster sauce, and two tablespoons of water. Cook for one minute before adding the sesame oil and tofu, gently folding through. Serve immediately.